Preheat the oven to 325°F.
In a bowl, mix graham cracker crumbs and melted butter. Press onto the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
Stir in sour cream and vanilla extract. Pour over crust.
Bake for 30 minutes or until the center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen.
Cool for an additional hour. Refrigerate overnight.
Before serving, drizzle caramel sauce over the cheesecake and sprinkle with chopped pecans.